Smart Strategies for Fall Cooking

Appears in

Published 2015

To roast root vegetables without their sticking to the pan, preheat a heavy rimmed baking sheet in a 400°F (200°C) oven for at least 15 minutes. Toss roots cut in similar-sized pieces with plenty of olive oil, chopped fresh rosemary, salt, and pepper, then quickly place them into the hot pan. Roast until tender when pierced with a fork, 30-45 minutes.
To safely cut up hard-shelled squashes, prick them with a fork or paring knife and zap for a few minutes in the microwave or bake them in a moderate oven for 15 minutes to soften them slightly. Plunge a sharp chef’s knife into the squash near the stem and carefully push through the squash to the cutting board. If the knife sticks, don’t try to pull it out; instead, tap on the knife with a rubber mallet to push the squash through. Repeat with the other side to cleave the vegetable in half.
Try finishing dishes and making vinaigrettes with walnut, pumpkin seed, or hazelnut oil; they add a rich mouthfeel and buttery, roasted flavor to everyday dishes in fall.

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